Cream Cheese Pound Cake
1 1/2 cups butter softened
1 pkg. (8 oz) cream cheese softened
2 1/3 cups sugar
3 cups all-purpose flour
1 tsp. vanilla
1 1/2 cups gumdrops (red and green) Note: Cut each gumdrop into 2-3 pieces.
In a large mixing bowl, beat butter and cream cheese. Gradually add sugar, beating until light and fluffy, about 5-7 min. Add eggs, one at a time, beating well after each addition. Gradually add flour; beating just until blended. Stir in vanilla . Add gumdrops, mix well. Pour into a greased and floured 10" tube pan. Bake at 300 F. for 1 1/2 hours or until a toothpick inserted near center comes out clean. Cool in pan 15 minutes before removing to a wire rack. Cool completely.
Optional: Ice the cake with standard cream cheese frosting.
Submitted by Bob Simmons, Montague, P.E.I.